Potato Soup
"I got this from a friend who works in a hotel kitchen."
- Ready In:
- 1hr
- Ingredients:
- 14
- Serves:
-
6-8
ingredients
- 1 1⁄2 lbs potatoes
- 2 tablespoons butter (or margarine or olive oil)
- 8 ounces bacon, chopped fine
- 1 cup chopped onion
- 1 cup sliced leek, green and white parts
- 1 -2 garlic clove
- 1 cup carrot, cubed small
- 1 cup celery, cubed small
- 1 cup peas (frozen)
- broth (beef or chicken or vegetable)
- 2 tablespoons herbs (parsley, dill, chives, marjoram)
- 10 cocktail franks
- sour cream, as a garnish (optional)
-
additional veggies that can be put in the soup if you wish
- turnips or green onion, The possibilities are endless
directions
- Saute the bacon in the fat until crispy.
- Add the onions and cook until translucent.
- Add the leeks and the garlic and continue to cook for a few minutes.
- Add the carrots and the celery and cook for another minute or so.
- Add the peas and the potatoes.
- Fill up with broth until the veggies are covered.
- Simmer until the potatoes are tender.
- Take out 1/3 of the veggies and potatoes and puree.
- Put back into the soup and stir.
- Add the herbs and the franks and heat through.
- Serve.
- Add a spoonfull of sour cream on each plate.
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RECIPE SUBMITTED BY
I live to cook! I can spend hours in the kitchen, cooking "old stuff" or trying new things. There are just very few things I won't eat: raisins, blue-cheese, escargots, raw oysters (love them cooked though), and I won't eat shark. But I tried some "exotic foods" that I liked very much.
